EP1014800B1 - Method and device for processing fresh meat - Google Patents

Method and device for processing fresh meat Download PDF

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Publication number
EP1014800B1
EP1014800B1 EP98948951A EP98948951A EP1014800B1 EP 1014800 B1 EP1014800 B1 EP 1014800B1 EP 98948951 A EP98948951 A EP 98948951A EP 98948951 A EP98948951 A EP 98948951A EP 1014800 B1 EP1014800 B1 EP 1014800B1
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EP
European Patent Office
Prior art keywords
oxygen
approximately
pressure
housing
fresh meat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
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EP98948951A
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German (de)
French (fr)
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EP1014800A1 (en
Inventor
Jürgen Schlegel
Hubert Verhaag
Wilfried Schwörer
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Vivotec New Concepts in Fresh Meat GmbH
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Vivotec New Concepts in Fresh Meat GmbH
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Priority to DK98948951T priority Critical patent/DK1014800T3/en
Publication of EP1014800A1 publication Critical patent/EP1014800A1/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds

Definitions

  • the present invention relates to a method for the treatment of Fresh meat, in particular for the preservation of fresh beef, Pork, veal, lamb, game, poultry, horsemeat, fish, raw sausage and ham, in which the fresh meat in an airtight sealable Room after supply of oxygen in a substantially oxygen existing atmosphere during a predetermined time under one is stored above atmospheric pressure.
  • the invention is directed to an apparatus for carrying out such Directed procedure.
  • An object of the invention is a method of the aforementioned Art form so that the desired shelf life of fresh meat and the associated intense red flesh color reliable and repeatable in virtually 100 percent of all treatments.
  • This object is based on a method of the aforementioned Art according to the invention solved in that when feeding the Oxygen, whose temperature is chosen and the feed rate be set so low or regulated that no freezing of fresh meat takes place so that the pressure during storage so high and the Storage time are chosen so long that the fresh meat completely is permeated by oxygen, and that when removing the oxygen the discharge rate is set so low, that on the one hand no freezing of the fresh meat takes place and on the other the treated fresh meat passing oxygen from the Fresh meat is removed without blistering.
  • a device for Implementation of the method is defined in claim 13.
  • the intense red flesh color is achieved by virtually every Cell of the meat is enriched with oxygen, which is after carbon dioxide formed by slaughtering in the cells through the oxygen is displaced.
  • oxygen is after carbon dioxide formed by slaughtering in the cells through the oxygen.
  • the Treatment with oxygen is reversible in this case, so that after relative short time the carbon dioxide to the outside of the treated meat penetrates and there by oxidation green or gray spots arise.
  • Another essential realization of the invention is that a Freezing of the fresh meat by both a too fast supply of the Oxygen at the beginning of treatment as well as too fast Dissipation of oxygen is caused at the end of the treatment.
  • both the feed rate and the Dissipation rate of oxygen adjusted so low, that freezing of the fresh meat is prevented.
  • the fresh meat is preferably cut in Pieces, especially in consumer portions.
  • the meat to be treated completely into its core is permeated with oxygen, and such complete penetration in practice with uncut, large pieces of meat only can be achieved with difficulty, according to the invention are preferably cut Pieces used. In this way it is ensured that at the given parameters, such as pressure and duration of treatment in pieces of meat introduced into the room completely into their core Oxygen are permeated.
  • the oxygen atmosphere is preferred doing in the closed room to a pressure from about 10 to 20 bar, in particular from about 13 to 17 bar, preferably from brought about 15 bar and kept during the storage period. While a pressure that is above a predetermined maximum pressure, technical Can cause problems, so that the housing of the lockable Room and the door accordingly stable and therefore expensive must be prepared and secured at a pressure below the given maximum pressure does not ensure that the treated Meat completely penetrated to its core with oxygen becomes.
  • the pressure is substantially linear, in particular in several, preferably between 10 and 20, in particular in about 15 steps, increased. It has been shown that at a linear increase the pressure, especially in several stages, a particularly reliable Treatment outcome is achieved, while the risk of freezing the meat could be reduced to practically zero. However, it is also possible in principle to increase the pressure continuously. It is essential in all cases that the pressure build-up with an im substantial constant liter capacity is worked, i. that per built bar essentially the same amount of oxygen is supplied. This can be done, for example, by the use of controllable valves be guaranteed.
  • this feed is advantageously carried out continuously. While for smaller systems, for example, a volume of the order of magnitude of 100 liters, the supply of oxygen in approx. 1 hour can be done for larger plants that have a volume up to 50,000 liters and more can use a longer feed time.
  • a further advantageous embodiment of the invention is as Storage time approx. 5 to 15 hours, especially approx. 7 to 12 hours, preferably chosen for about 8 to 10 hours.
  • This is the storage time advantageous for pre-aged meat shorter than freshly slaughtered Meat chosen.
  • Compared with the known methods is thus the storage time significantly reduced, which on the one hand, the flexibility of the process and on the other hand, the profitability is significantly increased.
  • These Reduction of the treatment time is based on the control according to the invention the supply and discharge rate of oxygen and the knowledge attributed to the fact that after a complete penetration of fresh meat with oxygen for further storage within the under high pressure oxygen is no longer necessary since the treatment process has already become irreversible.
  • the pressure is substantially linear, in particular in several, preferably between 10 and 20, in particular in about 15 steps, lowered. It is preferred during the removal of oxygen per bar pressure reduction substantially the same time, in particular about 8 to 20 minutes, preferably about 13 to 16 minutes provided.
  • the pressure reduction can basically continuously, with per bar pressure reduction turn essentially the same amount of oxygen or oxygen mixture dissipated becomes.
  • the minimum pressure is included advantageously chosen between 0.5 and 1.2 bar, in particular to about 0.7 bar.
  • the minimum pressure is set too high, for example to 1.5 bar, then Freeze the meat from about 1 bar when increasing the pressure reduction gradient or foam, even if up to this pressure, the pressure reduction slow enough. From the specified correct minimum pressure For example, a purge valve limiting the removal of oxygen can be virtually complete be opened without freezing of the fresh meat takes place.
  • the oxygen is in about 1 to 4 hours, especially in about 3 hours dissipated.
  • These increased over the known methods Values ensure that, on the one hand, no freezing of the fresh meat and on the other hand, that contained in the cells of the fresh meat Oxygen is given sufficient time without blistering to exit the meat and reduce the excess pressure present in the meat.
  • the under ambient pressure at the beginning of treatment in the closed Space existing gas mixture is introduced by the high pressure Oxygen compressed and with the introduced oxygen mixed.
  • a sufficiently high purity of the introduced oxygen for example at least 50%, in particular at least 90%, preferably at least 95%, it is ensured that during the Storage in the room existing gas mixture a sufficiently high Oxygen content of at least 50%, in particular of at least 90%, preferably of at least 95%.
  • FIG. 1 shows a preferably consisting of a welded construction, closed trained, cylindrical housing 1 with a loading side Opening 2, which is tightly closed by means of a housing door 3.
  • a housing door 3 At the top of the housing 1 are supply valves 4, 5, discharge valves 6, 7, an evacuation pump 8 and an electronic control unit 9 attached.
  • the supply valve 4 is connected to the interior via an oxygen inlet port 10 of the housing 1 and via a pipe or a tube 11 connected to an oxygen evaporator 12.
  • the oxygen evaporator 12 is in turn via a pipe or a hose 13 with a Oxygen tank 14 connected.
  • the oxygen tank 14 may vary depending on Needed as a large capacity tank or as a simple oxygen cylinder be. When using an oxygen cylinder in which the oxygen Usually in the gaseous state, the evaporator 12 omitted. Oxygen cylinders can be preferred for smaller systems be used. Basically, the oxygen can also be, for example delivered via an external oxygen line or by an oxygen generator be generated so that the oxygen tank 14 in this Cases may be omitted.
  • an oxygen evaporator for the production of gaseous Oxygen may be required.
  • the purge valve 6 is connected to the interior via an oxygen discharge port 15 of the housing 1 and via a pipe 16, for example is guided by an outer wall 17, with the ambient atmosphere connected.
  • the feed and discharge valves 5 and 7 are also each via oxygen inlet or -Ab researchingö réelleen 18, 19 with the interior of the housing 1 connected so that when you open these valves 5 and 7, the interior of the housing 1 is in communication with the ambient atmosphere.
  • the Evacuation pump 8 is via an evacuation port 32 with the interior connected to the housing 1, so that each in the housing. 1 located gas mixture are withdrawn by the evacuation pump 8 can.
  • two guide rails 20 are provided, on the side walls horizontally substantially over the entire Length of the housing 1 extend.
  • a docking portion 21 is formed, which is shown in FIG Docking counterpart 22 can be coupled.
  • Fig. 2 is an existing of a welded construction carrier frame 23, which is arranged on a base 24.
  • the Undercarriage 24 is in turn arranged on a mobile lift truck 25, so that the support frame 23 together with the base frame 24 via the lift truck 25 are movable.
  • Fig. 2 Inside the support frame 23 four storage trays 26, 26 'are arranged, each having an upwardly drawn edge 27, which in the two middle tray 26 'in Fig. 2 partially broken away is shown. In Fig. 2 are only four trays for the sake of simplicity shown. In practice, several hundred trays can be arranged in a support frame.
  • the upper tray 26 In the upper tray 26 'are interspersed with holes Ablageroste 28 provided on which in consumer portions cut pieces of meat 29 are arranged side by side. Through the holes in the Ablagerosten 28 and between the Ablagerosten 28 and the ground the storage trays 26, 26 'existing distance is ensured that the Meat pieces 29 on all sides for the existing in the interior of the housing 1 Oxygen are accessible and accordingly the oxygen unhindered can diffuse into the pieces of meat 29.
  • This tray 26 ' has substantially along its entire length a zigzag-shaped profile 30, so that the Meat pieces 29 only rest on the upper edges of the profile and the oxygen is substantially unhindered by the elongated one Wells can get to the bottom of the pieces of meat. Consequently is ensured in this embodiment of the trays that the pieces of meat 29 on all sides for the existing in the interior of the housing 1 Oxygen are accessible and accordingly the oxygen unhindered can diffuse into the pieces of meat 29. An insertion of Storage costs are unnecessary in this case.
  • Typical values for the height of the For example, zig-zag shaped profiles can be about 10mm and for the Distances between two adjacent bearing edges approx. 8 to Be 10mm. If the housing 1 is not lying as shown in Fig. 1, but standing upright, so instead of the trays from above be inserted into the housing insert baskets provided with perforated plates are provided in the shelf.
  • a plurality of rollers 31 is provided, about the support frame 23 on the base 24 slidably is.
  • the height of the undercarriage 24 is chosen so that after discontinuation of the undercarriage 24, the rollers 31 of the support frame 23 in the amount of the inside of the housing 1 laterally mounted guide rails 20 to lie come so that the support frame 23 from the base 24 down and pushed on the guide rails 20 in the interior of the housing 1 can be.
  • the valves 4 and 6 are each preferred as controllable solenoid valves formed, each having a variable opening cross-section and on the other hand to block the oxygen supply or removal respectively are completely lockable.
  • the valves 5 and 7, however, can be designed as simple shut-off valves.
  • On the valve 5 is an arcuate downwardly curved pipe 33 connected by which prevents water or dirt from entering through the valve 5 Inside of the housing can penetrate.
  • Inside the housing 1 is a dashed line indicated pressure gauge 34 for measuring the internal pressure intended.
  • the meat pieces 29 to be treated are placed on the shelf brackets 28 and the trays 26, 26 'placed so that each of the pieces of meat 29 on all sides reached by the meat piece 29 surrounding gas atmosphere is.
  • the Ablageroste 28 are inserted into the trays 26, 26 'and within the support frame 23 together with the base frame 24 via the lift truck 25 moved up to the open door 3 of the housing 1. Subsequently, the support frame 23 together with the base 24 lowered over the truck 25, so that the base 24 via the docking section 21 and the docking counterpart 22 with the housing 1 is immovably coupled.
  • the support frame 23 is from the base 24 on the guide rails 20 and moved along this in the interior of the housing 1. In this way, for example, up to six support racks 23 in a row be moved into the housing 1, so that, for example 61 storage trays per rack up to 366 storage trays in the Housing 1 can be inserted.
  • the solenoid valve 4 open, so that the oxygen under pressure from the oxygen tank 14 via the pipe 13 to the evaporator 12th can flow.
  • the stored in liquid form in the oxygen tank 14 Oxygen is converted to gaseous state in the evaporator 12, so that it passes through the pipeline 11 and the feed valve 4 in can flow the interior of the housing 1.
  • the evacuation pump 8 either completely eliminated or only at the next below described removal of the residual oxygen from the housing interior be used.
  • the Solenoid valve 4 When supplying oxygen from the oxygen tank 14 is the Solenoid valve 4 controlled so that a predetermined inflow of the oxygen in the interior of the housing 1 is not exceeded becomes.
  • the supply of oxygen is thereby controlled by the solenoid valve 4 regulated.
  • the solenoid valve 4 is a through the electronic Control unit 9 controlled control voltage through which the opening cross-section of the solenoid valve 4 is adjustable.
  • the rising in the interior of the housing 1 pressure is through the Pressure gauge 34 is measured and forwarded to the electronic control unit 9.
  • the solenoid valve 4 by the electronic control unit 9 closed, so that the housing 1 with respect to the environment airtight is completed.
  • the degree of purity is of the oxygen gas in the housing 1 is preferably over 93%.
  • the high-purity oxygen atmosphere acts under the high pressure on the Meat pieces 29 and penetrates them due to the high pressure completely to the core. It does so in the cells of the pieces of meat 29 carbon dioxide displaced by the oxygen, so that after about 8 to 12 hours storage time all cells of the meat pieces 29 filled with oxygen.
  • the solenoid valve 6 by the electric control unit 9 driven, whereby also here an increase in the solenoid valve 6 applied control voltage through the electrical control unit 9 to an enlargement of the effective flow cross-section of the solenoid valve 6 leads.
  • the control voltage is again, for example starting from an initial value of 0.5 volts in steps of For example, increases about 0.2 volts, creating a substantially linear Pressure reduction takes place.
  • the control voltage is at such intervals increases that about every 16 minutes of existing in the housing 1 Internal pressure is reduced by 1 bar.
  • valve 5 during operation of the Evacuation pump 8 it is also possible in principle, the valve 5 during operation of the Evacuation pump 8 to leave open, so that continuously ambient atmosphere is inserted into the housing interior.
  • the Valves 4 and 6 also summarized as a single, controllable valve be educated. In this case, both the feeder and the Dissipation of the oxygen over a single, provided on the housing Valve done.
  • the pipes 11 and 16 need in this case For example, via a T-connection and separate shut-off valves with be connected to the valve.
  • the valves 5 and 7 as a be formed single valve.
  • the pieces of meat 29 up in their Core were permeated with oxygen
  • the pieces of meat have 29 an intense red flesh color, which is also in the free state in the Ambient atmosphere over a period of 4 to 5 days receives.
  • the treated fresh meat after completion to weld the treatment in conventional vacuum packaging and then freeze or freeze first and then in Weld vacuum packaging. While untreated meat when freezing usually takes a brown color, that retains Meat treated according to the invention also has its intense red color Frozen state, so that in this case, the fresh optical Impression of treated fresh meat versus untreated Meat can be significantly improved.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
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  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
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Description

Die vorliegende Erfindung betrifft ein Verfahren zur Behandlung von Frischfleisch, insbesondere zum Konservieren von frischem Rind-, Schweine-, Kalbs-, Lamm-, Wild-, Geflügel-, Pferdefleisch, Fisch, Rohwurst und Schinken, bei dem das Frischfleisch in einem luftdicht verschließbaren Raum nach Zufuhr von Sauerstoff in einer im wesentlichen aus Sauerstoff bestehenden Atmosphäre während einer vorgebbaren Zeit unter einem über dem Atmosphärendruck liegenden Druck gelagert wird. Weiterhin ist die Erfindung auf eine Vorrichtung zur Durchführung eines solchen Verfahrens gerichtet.The present invention relates to a method for the treatment of Fresh meat, in particular for the preservation of fresh beef, Pork, veal, lamb, game, poultry, horsemeat, fish, raw sausage and ham, in which the fresh meat in an airtight sealable Room after supply of oxygen in a substantially oxygen existing atmosphere during a predetermined time under one is stored above atmospheric pressure. Farther the invention is directed to an apparatus for carrying out such Directed procedure.

Bei verschiedenen bekannten Verfahren zur Behandlung von Frischfleisch wurde bereits versucht, das Frischfleisch einer Sauerstoffatmosphäre unter erhöhtem Druck auszusetzen, um auf diese Weise die Haltbarkeit des Frischfleisches und insbesondere einen dauerhaften Frischezustand zu erreichen, der sich in einer intensiven roten Fleischfarbe äußert, die auch im freien Zustand des Fleisches mehrere Tage erhalten bleiben soll. Dabei wurde bei einem bekannten Verfahren der aufgebaute Druck über den Lagerungszeitraum mehrmals verringert und wieder neu aufgebaut, während bei einem weiteren bekannten Verfahren der einmal aufgebaute Druck über die gesamte Lagerzeit aufrechterhalten blieb, hierbei jedoch kontinuierlich neuer Sauerstoff zugeführt und entsprechend alter Sauerstoff aus dem das Frischfleisch enthaltenden Raum abgeführt wurde. In various known methods for the treatment of fresh meat was already trying to put the fresh meat under an oxygen atmosphere Exposure to increased pressure, in this way the durability of the Fresh meat and in particular a permanent freshness condition too reach, which manifests itself in an intense red flesh color, too in the free state of the flesh is to remain for several days. there For example, in one known method, the pressure built up over the storage period reduced and rebuilt several times while in a further known method of once built pressure was maintained over the entire storage period, but continuously supplied with new oxygen and correspondingly old oxygen from the room containing the fresh meat was removed.

Testergebnisse haben jedoch gezeigt, daß mit den bekannten Verfahren keine zuverlässige Verbesserung der Haltbarkeit des Frischfleisches erzielt werden konnte. Zum einen bekamen in vielen Fällen die behandelten Fleischstücke, nachdem sie nach Beendigung der Sauerstoffbehandlung wieder der Umgebungsatmosphäre ausgesetzt wurden, nach relativ kurzer Zeit graue Flecken, die insbesondere an den Kontaktstellen zwischen zwei Fleischstücken besonders schnell hervortraten. Zum anderen waren die Frischfleischstücke nach erfolgter Behandlung in vielen Fällen entweder gefroren oder schwammartig aufgedunsen und mit Blasen besetzt, so daß sie in dem einen Fall gemäß den Lebensmittelrichtlinien nicht mehr als Frischfleisch und im anderen Fall überhaupt nicht mehr in den Verkauf gegeben werden konnten.However, test results have shown that with the known methods no reliable improvement in the shelf life of the fresh meat achieved could be. On the one hand, in many cases, the treated Pieces of meat after they have finished oxygen treatment were again exposed to the ambient atmosphere, after a relatively short time Time gray spots, especially at the contact points between two Meat pieces came out particularly quickly. For another, they were Fresh meat pieces after treatment in many cases either Frozen or sponge-like puffy and blistered, so that in the one case according to the food directives no more than Fresh meat and in the other case no longer in the sale could be given.

Dieser und änlicher Stand der Technik kann den folgenden Dokumenten entnommen werden. WO-A-9510944, WO-A-9210939, US-A-3922358, DE-A-4114524 Patent Abstracts of Japan, vol. 009, no. 260 (c-309) 1985 (JPA-60114 143, und DE-A-4415184).This and similar state of the art can be found in the following documents. WO-A-9510944, WO-A-9210939, US-A-3922358, DE-A-4114524 Patent Abstracts of Japan, vol. 009, no. 260 (c-309) 1985 (JPA-60114 143, and DE-A-4415184).

Eine Aufgabe der Erfindung ist es, ein Verfahren der eingangs genannten Art so auszubilden, daß die gewünschte Haltbarkeit des Frischfleisches und die damit einhergehende intensive rote Fleischfarbe zuverlässig und wiederholbar in praktisch 100 Prozent aller Behandlungen erreicht werden.An object of the invention is a method of the aforementioned Art form so that the desired shelf life of fresh meat and the associated intense red flesh color reliable and repeatable in virtually 100 percent of all treatments.

Diese Aufgabe wird ausgehend von einem Verfahren der eingangs genannten Art erfindungsgemäß dadurch gelöst, daß beim Zuführen des Sauerstoffs, dessen Temperatur so gewählt und die Zuführgeschwindigkeit so niedrig eingestellt bzw. geregelt werden, daß kein Gefrieren des Frischfleisches erfolgt, daß der Druck während der Lagerung so hoch und die Lagerungszeit so lange gewählt werden, daß das Frischfleisch vollständig von Sauerstoff durchdrungen wird, und daß beim Abführen des Sauerstoffs die Abführgeschwindigkeit so niedrig eingestellt bzw. geregelt wird, daß zum einen kein Gefrieren des Frischfleisches erfolgt und zum anderen der das behandelte Frischfleisch durchsetzende Sauerstoff aus dem Frischfleisch ohne Blasenbildung abgeführt wird. Eine Vorrichtung zur Durchführung des Verfahrens wird in Anspruch 13 definiert.This object is based on a method of the aforementioned Art according to the invention solved in that when feeding the Oxygen, whose temperature is chosen and the feed rate be set so low or regulated that no freezing of fresh meat takes place so that the pressure during storage so high and the Storage time are chosen so long that the fresh meat completely is permeated by oxygen, and that when removing the oxygen the discharge rate is set so low, that on the one hand no freezing of the fresh meat takes place and on the other the treated fresh meat passing oxygen from the Fresh meat is removed without blistering. A device for Implementation of the method is defined in claim 13.

Erfindungsgemäß wurde herausgefunden, daß es für eine zuverlässige und wiederholbare Verbesserung der Haltbarkeit des Frischfleisches erforderlich ist, daß das Frischfleisch vollständig, d.h. bis in seinen Kern von Sauerstoff durchdrungen werden muß. Nur wenn der Druck, mit dem der Sauerstoff auf die Außenfläche des Frischfleisches auftrifft, so hoch und die Lagerungszeit so lang gewählt werden, daß das Frischfleisch vollständig von Sauerstoff durchdrungen wird, bleibt das behandelte Frischfleisch auch nach Beendigung der Sauerstoffbehandlung für 4 bis 5 Tage von gleichbleibender Qualität, was sich durch eine gleichbleibend intensive rote Fleischfarbe äußert.According to the invention, it has been found that it is reliable and repeatable improvement in the shelf life of fresh meat required is that the fresh meat is completely, i. right down to its core must be penetrated by oxygen. Only if the pressure with which the oxygen impinges on the outer surface of the fresh meat, so high and the storage time be chosen so long that the fresh meat completely is permeated with oxygen remains the treated fresh meat even after completion of the oxygen treatment for 4 to 5 days of consistent quality, resulting in a consistently intense red meat color expresses.

Die intensive rote Fleischfarbe wird dadurch erreicht, daß praktisch jede Zelle des Fleisches mit Sauerstoff angereichert wird, wobei das sich nach dem Schlachten in den Zellen gebildete Kohlendioxid durch den Sauerstoff verdrängt wird. Solange auch nur ein minimaler Bereich des behandelten Fleisches nicht von Sauerstoff durchdrungen wird, dehnt sich nach Beendigung der Behandlung und Abbau des auf das Fleisch wirkenden Drukkes das in dem unbehandelten Bereich vorhandene Kohlendioxid durch den gesamten restlichen Bereich des behandelten Frischfleisches aus. Die Behandlung mit Sauerstoff ist in diesem Fall reversibel, so daß nach relativ kurzer Zeit das Kohlendioxid zu der Außenseite des behandelten Fleisches vordringt und dort durch Oxidation grüne oder graue Stellen entstehen. The intense red flesh color is achieved by virtually every Cell of the meat is enriched with oxygen, which is after carbon dioxide formed by slaughtering in the cells through the oxygen is displaced. As long as even a minimal area of the treated Meat is not penetrated by oxygen, expands after completion the treatment and degradation of the pressure acting on the meat the carbon dioxide present in the untreated area the entire remaining area of the treated fresh meat. The Treatment with oxygen is reversible in this case, so that after relative short time the carbon dioxide to the outside of the treated meat penetrates and there by oxidation green or gray spots arise.

Nur bei einer vollständigen Durchdringung des Frischfleisches mit Sauerstoff bis in den Kern entsteht ein irreversibler Vorgang, der gewährleistet, daß die gewünschte intensive rote Farbe über mehrere Tage im freien Zustand des Fleisches erhalten bleibt.Only with complete penetration of the fresh meat with oxygen right down to the core is an irreversible process that ensures that the desired intense red color over several days in the free state of the meat is preserved.

Eine weitere, wesentliche Erkenntnis der Erfindung besteht darin, daß ein Gefrieren des Frischfleisches sowohl durch eine zu schnelle Zufuhr des Sauerstoffs bei Beginn der Behandlung als auch durch ein zu schnelles Abführen des Sauerstoffes am Ende der Behandlung verursacht wird. Erfindungsgemäß wird somit sowohl die Zuführgeschwindigkeit als auch die Abführgeschwindigkeit des Sauerstoffs so niedrig eingestellt bzw. geregelt, daß ein Gefrieren des Frischfleisches verhindert wird. Wird die vorgegebene Zuführgeschwindigkeit wesentlich überschritten, so gefriert das Frischfleisch bereits zu Beginn der Behandlung, so daß während der Lagerung der Sauerstoff nicht in das Fleisch eindringen kann und die gewünschte Durchdringung mit Sauerstoff nicht erfolgt.Another essential realization of the invention is that a Freezing of the fresh meat by both a too fast supply of the Oxygen at the beginning of treatment as well as too fast Dissipation of oxygen is caused at the end of the treatment. According to the invention Thus, both the feed rate and the Dissipation rate of oxygen adjusted so low, that freezing of the fresh meat is prevented. Will the default Feed rate significantly exceeded, so freezes the fresh meat already at the beginning of treatment, so that during storage The oxygen can not penetrate into the meat and the desired Penetration with oxygen does not occur.

Wird die Geschwindigkeit beim Abführen des Sauerstoffes zu hoch eingestellt, so können zwei unterschiedliche Effekte eintreten. Zum einen kann auch in diesem Fall ein Gefrieren des Frischfleisches erfolgen, was dazu führt, daß das behandelte Fleisch nach lebensmittelrechtlichen Vorschriften nicht mehr als Frischfleisch bezeichnet werden darf. Zum anderen wird dem Sauerstoff, der sich unter hohem Druck in jeder Zelle des behandelten Frischfleisches befindet, nicht ausreichend Zeit gegeben, aus dem Fleisch in die Umgebungsatmosphäre zu diffundieren. Dies führt dazu, daß bei einem zu schnellen Abführen des Sauerstoffs die Zellen beim Beenden der Behandlung noch mit Sauerstoff unter einem Druck gefüllt sind, der oberhalb des Umgebungsdrucks liegt. Das Fleisch hat in diesem Fall eine aufgeblähte, schwamrnförmige Konsistenz, wobei zusätzlich durch den im Fleisch vorhandenen Überdruck und die im Fleisch vorhandene Feuchtigkeit an der Oberfläche des Fleisches eine Blasen- bzw. Schaumbildung erfolgen kann.If the speed when removing the oxygen is set too high, so two different effects can occur. For one thing also in this case, a freezing of the fresh meat done, what to do leads that the treated meat according to food regulations can no longer be called fresh meat. On the other hand is the oxygen that is under high pressure in each cell of the treated fresh meat is given insufficient time out to diffuse the meat into the ambient atmosphere. This leads to, that at a too fast removal of oxygen, the cells in the Stop the treatment still filled with oxygen under pressure are, which is above the ambient pressure. The meat has in this Case a bloated, Schwamrnförmige consistency, in addition by the overpressure present in the meat and those present in the meat Moisture on the surface of the meat a blister or Foaming can take place.

Nach einer weiteren vorteilhaften Ausführungsform der Erfindung erfolgt während der Lagerung des Frischfleisches keine Zu- und Abfuhr von Sauerstoff. Es hat sich gezeigt, daß eine solche Zu- bzw. Abfuhr unnötig ist und die besten und zuverlässigsten Ergebnisse dann erzielt werden, wenn das Fleisch während der Lagerungszeit völlig abgeschlossen unter der Druckeinwirkung des im geschlossenen Raum vorhandenen Sauerstoffes steht.According to a further advantageous embodiment of the invention takes place during the storage of fresh meat, no supply and removal of oxygen. It has been shown that such an addition or removal is unnecessary and the best and most reliable results are achieved when The meat is completely closed under storage during storage Pressure of the oxygen present in the closed space stands.

Weiterhin wird erfindungsgemäß bevorzugt das Frischfleisch in geschnittenen Stücken, insbesondere in Verbraucherportionen behandelt. Da wesentlich ist, daß das zu behandelnde Fleisch vollständig bis in seinen Kern mit Sauerstoff durchsetzt wird, und eine solche vollständige Durchdringung in der Praxis bei ungeschnittenen, großen Fleischstücken nur schwer erreicht werden kann, werden erfindungsgemäß bevorzugt geschnittene Stücke verwendet. Auf diese Weise ist sichergestellt, daß bei den vorgegebenen Parametern, wie Druck und Behandlungsdauer die in den Raum eingebrachten Fleischstücke vollständig bis in ihren Kern von Sauerstoff durchdrungen werden.Furthermore, according to the invention, the fresh meat is preferably cut in Pieces, especially in consumer portions. As essential is that the meat to be treated completely into its core is permeated with oxygen, and such complete penetration in practice with uncut, large pieces of meat only can be achieved with difficulty, according to the invention are preferably cut Pieces used. In this way it is ensured that at the given parameters, such as pressure and duration of treatment in pieces of meat introduced into the room completely into their core Oxygen are permeated.

Nach einer weiteren bevorzugten Ausführungsform der Erfindung wird beim Zuführen des Sauerstoffs der innerhalb des abgeschlossenen Raums vorhandene Druck gemessen und nach Erreichen eines vorgegebenen Maximaldrucks die Sauerstoffzufuhr beendet. Bevorzugt wird die Sauerstoffatmosphäre dabei in dem abgeschlossenen Raum auf einen Druck von ca. 10 bis 20 bar, insbesondere von ca. 13 bis 17 bar, bevorzugt von ca. 15 bar gebracht und während der Lagerungszeit gehalten. Während ein Druck, der oberhalb eines vorgegebenen Maximaldrucks liegt, technische Probleme bereiten kann, so daß das Gehäuse des verschließbaren Raums sowie die Tür entsprechend stabil und damit kostenaufwendig hergestellt und gesichert sein müssen, ist bei einem Druck unterhalb des vorgegebenen Maximaldrucks nicht gewährleistet, daß das zu behandelnde Fleisch vollständig bis in seinen Kern mit Sauerstoff durchdrungen wird.According to another preferred embodiment of the invention is while supplying the oxygen within the enclosed space existing pressure measured and after reaching a predetermined maximum pressure the oxygen supply stopped. The oxygen atmosphere is preferred doing in the closed room to a pressure from about 10 to 20 bar, in particular from about 13 to 17 bar, preferably from brought about 15 bar and kept during the storage period. While a pressure that is above a predetermined maximum pressure, technical Can cause problems, so that the housing of the lockable Room and the door accordingly stable and therefore expensive must be prepared and secured at a pressure below the given maximum pressure does not ensure that the treated Meat completely penetrated to its core with oxygen becomes.

Nach einer weiteren vorteilhaften Ausführungsform der Erfindung wird beim Zuführen des Sauerstoffs der Druck im wesentlichen linear, insbesondere in mehreren, vorzugsweise zwischen 10 und 20, insbesondere in ca. 15 Stufen, erhöht. Es hat sich gezeigt, daß bei einer linearen Erhöhung des Drucks, insbesondere in mehreren Stufen, ein besonders zuverlässiges Behandlungsergebnis erzielt wird, wobei gleichzeitig die Gefahr des Gefrierens des Fleisches praktisch auf Null reduziert werden konnte. Es ist jedoch grundsätzlich auch möglich den Druck kontinuierlich zu erhöhen. Wesentlich ist in allen Fällen, daß beim Druckaufbau mit einer im wesentlichen konstanten Literleistung gearbeitet wird, d.h. daß pro aufgebautem bar im wesentlichen die gleiche Menge Sauerstoff zugeführt wird. Dies kann beispielsweise durch die Verwendung von steuerbaren Ventilen gewährleistet werden.According to a further advantageous embodiment of the invention is when supplying the oxygen, the pressure is substantially linear, in particular in several, preferably between 10 and 20, in particular in about 15 steps, increased. It has been shown that at a linear increase the pressure, especially in several stages, a particularly reliable Treatment outcome is achieved, while the risk of freezing the meat could be reduced to practically zero. However, it is also possible in principle to increase the pressure continuously. It is essential in all cases that the pressure build-up with an im substantial constant liter capacity is worked, i. that per built bar essentially the same amount of oxygen is supplied. This can be done, for example, by the use of controllable valves be guaranteed.

Bevorzugt wird der Sauerstoff in ca. 45 Minuten bis 4 Stunden, insbesondere in ca. 1 bis 3 Stunden, bevorzugt in 1 bis 2 Stunden, zugeführt. Dabei erfolgt in vorteilhafter Weise diese Zuführung kontinuierlich. Während bei kleineren Anlagen, die beispielsweise ein Volumen in der Größenordnung von 100 Litern besitzen, die Zuführung des Sauerstoffs in ca. 1 Stunde erfolgen kann, ist bei größeren Anlagen, die ein Volumen bis zu 50.000 Litern und mehr besitzen können, eine längere Zuführzeit zu verwenden.Preferably, the oxygen in about 45 minutes to 4 hours, in particular in about 1 to 3 hours, preferably in 1 to 2 hours supplied. there this feed is advantageously carried out continuously. While for smaller systems, for example, a volume of the order of magnitude of 100 liters, the supply of oxygen in approx. 1 hour can be done for larger plants that have a volume up to 50,000 liters and more can use a longer feed time.

Vorteilhaft werden bei einem Raum mit einem Volumen von ca. 100 Liter maximal ca. 70 Liter von Sauerstoff pro Minute, insbesondere maximal ca. 30 bis 60 Liter Sauerstoff pro Minute oder weniger zugeführt. Bei einem Raum mit einem Volumen von ca. 15.000 Litern werden bevorzugt maximal 2.500 Liter Sauerstoff pro Minute, vorteilhaft maximal ca. 1.400 Liter Sauerstoff pro Minute, insbesondere maximal ca. 1.200 Liter Sauerstoff pro Minute oder weniger zugeführt. Werden diese Literleistungen überschritten, so gefriert das im geschlossenen Raum befindliche Fleisch, so daß die Behandlung nicht zu dem gewünschten Ergebnis führt.Be beneficial in a room with a volume of about 100 liters a maximum of approx. 70 liters of oxygen per minute, in particular a maximum of approx. 30 to 60 liters of oxygen per minute or less supplied. At a Rooms with a volume of about 15,000 liters are preferred maximum 2,500 liters of oxygen per minute, preferably a maximum of about 1,400 liters Oxygen per minute, in particular a maximum of about 1,200 liters of oxygen fed per minute or less. Are these liters exceeded, so the meat in the closed room freezes, so that the treatment does not lead to the desired result.

Nach einer weiteren vorteilhaften Ausführungsform der Erfindung wird als Lagerungszeit ca. 5 bis 15 Stunden, insbesondere ca. 7 bis 12 Stunden, bevorzugt ca. 8 bis 10 Stunden gewählt. Dabei wird die Lagerungszeit vorteilhaft bei vorgelagertem Fleisch kürzer als bei frisch geschlachtetem Fleisch gewählt. Gegenüber den bekannten Verfahren ist somit die Lagerungszeit deutlich verringert, wodurch zum einen die Flexibilität des Verfahrens und zum anderen die Wirtschaftlichkeit deutlich erhöht wird. Diese Verringerung der Behandlungszeit ist auf die erfindungsgemäße Steuerung der Zu- und Abführgeschwindigkeit des Sauerstoffs sowie die Erkenntnis zurückzuführen, daß nach einem vollständigen Durchdringen des Frischfleisches mit Sauerstoff eine weitere Lagerung innerhalb des unter hohem Druck stehenden Sauerstoffs nicht mehr erforderlich ist, da der Behandlungsvorgang bereits irreversibel geworden ist.According to a further advantageous embodiment of the invention is as Storage time approx. 5 to 15 hours, especially approx. 7 to 12 hours, preferably chosen for about 8 to 10 hours. This is the storage time advantageous for pre-aged meat shorter than freshly slaughtered Meat chosen. Compared with the known methods is thus the storage time significantly reduced, which on the one hand, the flexibility of the process and on the other hand, the profitability is significantly increased. These Reduction of the treatment time is based on the control according to the invention the supply and discharge rate of oxygen and the knowledge attributed to the fact that after a complete penetration of fresh meat with oxygen for further storage within the under high pressure oxygen is no longer necessary since the treatment process has already become irreversible.

Nach einer weiteren bevorzugten Ausführungsform der Erfindung wird beim Abführen des Sauerstoffs der Druck im wesentlichen linear, insbesondere in mehreren, vorzugsweise zwischen 10 und 20, insbesondere in ca. 15 Stufen, abgesenkt. Dabei wird bevorzugt beim Abführen des Sauerstoffs pro bar Druckabsenkung im wesentlichen die gleiche Zeit, insbesondere ca. 8 bis 20 Minuten, bevorzugt ca. 13 bis 16 Minuten vorgesehen. Wie der Druckaufbau kann der Druckabbau grundsätzlich auch kontinuierlich erfolgen, wobei pro bar Druckabsenkung wiederum im wesentlichen die gleiche Menge Sauerstoff bzw. Sauerstoffgemisch abgeführt wird.According to another preferred embodiment of the invention is when removing the oxygen, the pressure is substantially linear, in particular in several, preferably between 10 and 20, in particular in about 15 steps, lowered. It is preferred during the removal of oxygen per bar pressure reduction substantially the same time, in particular about 8 to 20 minutes, preferably about 13 to 16 minutes provided. As the pressure build-up, the pressure reduction can basically continuously, with per bar pressure reduction turn essentially the same amount of oxygen or oxygen mixture dissipated becomes.

Gerade beim Abführen des Sauerstoffs ist eine kontrollierte Steuerung notwendig, da neben den Gefriereffekten die beschriebenen Aufschäumungseffekte mit Blasenbildung auftreten können. Wird der Sauerstoff so abgeführt, daß der Druckabbau im wesentlichen linear erfolgt, so können diese negativen Effekte vermieden werden.Especially when removing the oxygen is a controlled control necessary, because in addition to the Gefefferffekten the foaming effects described can occur with blistering. Will the oxygen be like this? dissipated that the pressure reduction is substantially linear, so can these negative effects are avoided.

Bevorzugt wird nach Erreichen eines vorgegebenen Mindestdrucks dieser mit einem höheren Gradienten abgebaut. Der Mindestdruck wird dabei vorteilhaft zwischen 0,5 und 1,2 bar, insbesondere zu ca. 0,7 bar gewählt.Preferably, after reaching a predetermined minimum pressure of this degraded with a higher gradient. The minimum pressure is included advantageously chosen between 0.5 and 1.2 bar, in particular to about 0.7 bar.

Wird der Mindestdruck zu hoch gewählt, beispielsweise zu 1,5 bar, so wird das Fleisch bei Erhöhung des Druckabbaugradienten ab ca. 1 bar gefrieren bzw. aufschäumen, auch wenn bis zu diesem Druck der Druckabbau langsam genug erfolgte. Ab dem vorgegebenen korrekten Mindestdruck kann ein die Sauerstoffabfuhr begrenzendes Ablaßventil praktisch vollständig geöffnet werden, ohne daß ein Gefrieren des Frischfleisches erfolgt.If the minimum pressure is set too high, for example to 1.5 bar, then Freeze the meat from about 1 bar when increasing the pressure reduction gradient or foam, even if up to this pressure, the pressure reduction slow enough. From the specified correct minimum pressure For example, a purge valve limiting the removal of oxygen can be virtually complete be opened without freezing of the fresh meat takes place.

Bevorzugt wird der Sauerstoff in ca. 1 bis 4 Stunden, insbesondere in ca. 3 Stunden abgeführt. Diese gegenüber den bekannten Verfahren erhöhten Werte gewährleisten, daß zum einen kein Gefrieren des Frischfleisches erfolgt, und zum anderen dem in den Zellen des Frischfleisches enthaltenen Sauerstoff ausreichend Zeit gegeben wird, ohne Blasenbildung aus dem Fleisch auszutreten und den im Fleisch vorhandenen Überdruck abzubauen.Preferably, the oxygen is in about 1 to 4 hours, especially in about 3 hours dissipated. These increased over the known methods Values ensure that, on the one hand, no freezing of the fresh meat and on the other hand, that contained in the cells of the fresh meat Oxygen is given sufficient time without blistering to exit the meat and reduce the excess pressure present in the meat.

Nach einer weiteren bevorzugten Ausführungsform der Erfindung wird der Sauerstoff dem geschlossenen Raum ohne vorherige Abführung des der Umgebungsatmosphäre entsprechenden Gasgemisches zugeführt. Das unter Umgebungsdruck zu Beginn der Behandlung in dem geschlossenen Raum vorhandene Gasgemisch wird durch den unter hohem Druck eingeführten Sauerstoff komprimiert und mit dem eingeführten Sauerstoff vermischt. Bei einer ausreichend hohen Reinheit des eingeführten Sauerstoffs, die beispielsweise wenigstens 50%, insbesondere wenigstens 90%, bevorzugt wenigstens 95% beträgt, ist gewährleistet, daß das während der Lagerung in dem Raum vorhandene Gasgemisch einen ausreichend hohen Sauerstoffgehalt von wenigstens 50%, insbesondere von wenigstens 90%, bevorzugt von wenigstens 95% besitzt.According to another preferred embodiment of the invention is the Oxygen the closed space without previous discharge of the Ambient atmosphere corresponding gas mixture supplied. The under ambient pressure at the beginning of treatment in the closed Space existing gas mixture is introduced by the high pressure Oxygen compressed and with the introduced oxygen mixed. With a sufficiently high purity of the introduced oxygen, for example at least 50%, in particular at least 90%, preferably at least 95%, it is ensured that during the Storage in the room existing gas mixture a sufficiently high Oxygen content of at least 50%, in particular of at least 90%, preferably of at least 95%.

Grundsätzlich ist es jedoch auch möglich, daß vor Zuführen des Sauerstoffs das in dem geschlossenen Raum enthaltene, der Umgebungsatmosphäre entsprechende Gasgemisch bis zur Erzeugung eines vorgegebenen Unterdrucks abgeführt wird. Auf diese Weise kann bei Einführen von Sauerstoff eines entsprechend hohen Reinheitsgrades das während der Lagerung innerhalb des abgeschlossenen Raums vorhandene Gasgemisch einen noch höheren Sauerstoffanteil besitzen.In principle, however, it is also possible that before supplying the oxygen the ambient atmosphere contained in the enclosed space corresponding gas mixture until the production of a predetermined Negative pressure is dissipated. In this way, when inserting Oxygen of a correspondingly high degree of purity during the Storage within the enclosed space existing gas mixture have an even higher percentage of oxygen.

Weitere vorteilhafte Ausführungsformen der Erfindung sowie eine Vorrichtung zur Durchführung des erfindungsgemäßen Verfahrens sind in den Unteransprüchen angegeben.Further advantageous embodiments of the invention and a device for carrying out the method according to the invention are in specified in the dependent claims.

Die Erfindung wird nachfolgend anhand eines Ausführungsbeispiels unter Bezugnahme auf die Zeichnungen näher beschrieben; in diesen zeigen:

Fig. 1
eine schematische Darstellung einer zur Durchführung des erfindungsgemäßen Verfahrens geeigneten Vorrichtung mit einem Gehäuse zur Aufnahme des zu behandelnden Fleisches und
Fig. 2
eine schematische Seitenansicht eines in das Gehäuse nach Fig. 1 einfahrbaren Trägergestells.
The invention will be described in more detail below with reference to an embodiment with reference to the drawings; in these show:
Fig. 1
a schematic representation of a device suitable for carrying out the method according to the invention with a housing for receiving the meat to be treated and
Fig. 2
a schematic side view of a retractable into the housing of FIG. 1 support frame.

Fig. 1 zeigt ein vorzugsweise aus einer Schweißkonstruktion bestehendes, geschlossen ausgebildetes, zylindrisches Gehäuse 1 mit einer beladeseitigen Öffnung 2, die mittels einer Gehäusetür 3 dicht verschließbar ist. An der Oberseite des Gehäuses 1 sind Zuführventile 4, 5, Abführventile 6, 7, eine Evakuierungspumpe 8 sowie eine elektronische Steuereinheit 9 angebracht. 1 shows a preferably consisting of a welded construction, closed trained, cylindrical housing 1 with a loading side Opening 2, which is tightly closed by means of a housing door 3. At the top of the housing 1 are supply valves 4, 5, discharge valves 6, 7, an evacuation pump 8 and an electronic control unit 9 attached.

Das Zuführventil 4 ist über eine Sauerstoff-Einlaßöffnung 10 mit dem Inneren des Gehäuses 1 und über eine Rohrleitung oder einen Schlauch 11 mit einem Sauerstoffverdampfer 12 verbunden. Der Sauerstoffverdampfer 12 ist wiederum über eine Rohrleitung oder einen Schlauch 13 mit einem Sauerstofftank 14 verbunden. Der Sauerstofftank 14 kann dabei je nach Bedarf als Großraumtank oder auch als einfache Sauerstoffflasche ausgebildet sein. Bei Verwendung einer Sauerstoffflasche, in der der Sauerstoff üblicherweise in gasförmigem Zustand vorliegt, kann der Verdampfer 12 entfallen. Sauerstoffflaschen können dabei bevorzugt bei kleineren Anlagen verwendet werden. Grundsätzlich kann der Sauerstoff auch beispielsweise über eine externe Sauerstoffleitung geliefert oder durch einen Sauerstofferzeuger erzeugt werden, so daß der Sauerstofftank 14 in diesen Fällen entfallen kann. Je nach Aggregatzustand des bereitgestellten Sauerstoffs kann dabei ein Sauerstoffverdampfer zur Erzeugung von gasförmigem Sauerstoff erforderlich sein.The supply valve 4 is connected to the interior via an oxygen inlet port 10 of the housing 1 and via a pipe or a tube 11 connected to an oxygen evaporator 12. The oxygen evaporator 12 is in turn via a pipe or a hose 13 with a Oxygen tank 14 connected. The oxygen tank 14 may vary depending on Needed as a large capacity tank or as a simple oxygen cylinder be. When using an oxygen cylinder in which the oxygen Usually in the gaseous state, the evaporator 12 omitted. Oxygen cylinders can be preferred for smaller systems be used. Basically, the oxygen can also be, for example delivered via an external oxygen line or by an oxygen generator be generated so that the oxygen tank 14 in this Cases may be omitted. Depending on the state of matter of the oxygen provided can be an oxygen evaporator for the production of gaseous Oxygen may be required.

Das Abführventil 6 ist über eine Sauerstoff-Abführöffnung 15 mit dem Inneren des Gehäuses 1 und über eine Rohrleitung 16, die beispielsweise durch eine Außenwand 17 geführt ist, mit der Umgebungsatmosphäre verbunden.The purge valve 6 is connected to the interior via an oxygen discharge port 15 of the housing 1 and via a pipe 16, for example is guided by an outer wall 17, with the ambient atmosphere connected.

Die Zuführ- und Abführventile 5 und 7 sind ebenfalls jeweils über Sauerstoff-Einlaß- bzw. -Abführöffnungen 18, 19 mit dem Inneren des Gehäuses 1 verbunden, so daß beim Öffnen dieser Ventile 5 und 7 das Innere des Gehäuses 1 mit der Umgebungsatmosphäre in Verbindung steht. Die Evakuierungspumpe 8 ist über eine Evakuierungsöffnung 32 mit dem Inneren des Gehäuses 1 verbunden, so daß das jeweils in dem Gehäuse 1 befindliche Gasgemisch durch die Evakuierungspumpe 8 abgezogen werden kann.The feed and discharge valves 5 and 7 are also each via oxygen inlet or -Abführöffnungen 18, 19 with the interior of the housing 1 connected so that when you open these valves 5 and 7, the interior of the housing 1 is in communication with the ambient atmosphere. The Evacuation pump 8 is via an evacuation port 32 with the interior connected to the housing 1, so that each in the housing. 1 located gas mixture are withdrawn by the evacuation pump 8 can.

Im Inneren des Gehäuses 1 sind zwei Führungsschienen 20 vorgesehen, die sich an den Seitenwänden horizontal im wesentlichen über die gesamte Länge des Gehäuses 1 erstrecken. Im unteren Bereich der Öffnung 2 ist ein Andockabschnitt 21 ausgebildet, der mit einem in Fig. 2 dargestellten Andockgegenstück 22 koppelbar ist.Inside the housing 1, two guide rails 20 are provided, on the side walls horizontally substantially over the entire Length of the housing 1 extend. In the lower part of the opening 2, a docking portion 21 is formed, which is shown in FIG Docking counterpart 22 can be coupled.

In Fig. 2 ist ein aus einer Schweißkonstruktion bestehendes Trägergestell 23 dargestellt, das auf einem Untergestell 24 angeordnet ist. Das Untergestell 24 ist wiederum auf einem fahrbaren Hubwagen 25 angeordnet, so daß das Trägergestell 23 zusammen mit dem Untergestell 24 über den Hubwagen 25 verfahrbar sind.In Fig. 2 is an existing of a welded construction carrier frame 23, which is arranged on a base 24. The Undercarriage 24 is in turn arranged on a mobile lift truck 25, so that the support frame 23 together with the base frame 24 via the lift truck 25 are movable.

Im Inneren des Trägergestells 23 sind vier Ablageschalen 26, 26' angeordnet, die jeweils einen nach oben gezogenen Rand 27 besitzen, der bei den beiden mittleren Ablageschale 26' in der Fig. 2 teilweise weggebrochen dargestellt ist. In Fig. 2 sind lediglich zur Vereinfachung nur vier Ablageschalen dargestellt. In der Praxis können mehrere hundert Ablageschalen in einem Trägergestell angeordnet sein.Inside the support frame 23 four storage trays 26, 26 'are arranged, each having an upwardly drawn edge 27, which in the two middle tray 26 'in Fig. 2 partially broken away is shown. In Fig. 2 are only four trays for the sake of simplicity shown. In practice, several hundred trays can be arranged in a support frame.

In der oberen Ablageschale 26' sind mit Löchern durchsetzte Ablageroste 28 vorgesehen, auf denen in Verbraucherportionen geschnittene Fleischstücke 29 nebeneinanderliegend angeordnet sind. Durch die Löcher in den Ablagerosten 28 und den zwischen den Ablagerosten 28 und dem Boden der Ablageschalen 26, 26' vorhandenen Abstand ist gewährleistet, daß die Fleischstücke 29 allseitig für den im Innenraum des Gehäuses 1 vorhandenen Sauerstoff zugänglich sind und demgemäß der Sauerstoff ungehindert in die Fleischstücke 29 eindiffundieren kann.In the upper tray 26 'are interspersed with holes Ablageroste 28 provided on which in consumer portions cut pieces of meat 29 are arranged side by side. Through the holes in the Ablagerosten 28 and between the Ablagerosten 28 and the ground the storage trays 26, 26 'existing distance is ensured that the Meat pieces 29 on all sides for the existing in the interior of the housing 1 Oxygen are accessible and accordingly the oxygen unhindered can diffuse into the pieces of meat 29.

Eine weitere mögliche Ausbildung der Ablageschalen ist durch die untere Ablageschale 26' dargestellt. Diese Ablageschale 26' besitzt im wesentlichen über seine ganze Länge ein zick-zack-förmiges Profil 30, so daß die Fleischstücke 29 nur auf den obenliegenden Kanten des Profils aufliegen und der Sauerstoff im wesentlichen ungehindert durch die langgestreckten Vertiefungen an die Unterseite der Fleischstücke gelangen kann. Somit ist auch bei dieser Ausbildung der Ablageschalen gewährleistet, daß die Fleischstücke 29 allseitig für den im Innenraum des Gehäuses 1 vorhandenen Sauerstoff zugänglich sind und demgemäß der Sauerstoff ungehindert in die Fleischstücke 29 eindiffundieren kann. Ein Einlegen von Ablagerosten erübrigt sich in diesem Fall. Typische Werte für die Höhe des zick-zack-förmigen Profils können beispielsweise ca. 10mm und für die Abstände zwischen zwei nebeneinanderliegenden Auflagekanten ca. 8 bis 10mm sein. Ist das Gehäuse 1 nicht wie in Fig. 1 dargestellt liegend, sondern stehend angeordnet, so können anstelle der Ablageschalen von oben in das Gehäuse einsetzbare Einlegekörbe vorgesehen sein, die mit Lochblechen im Einlageboden versehen sind.Another possible design of the trays is through the lower Tray 26 'shown. This tray 26 'has substantially along its entire length a zigzag-shaped profile 30, so that the Meat pieces 29 only rest on the upper edges of the profile and the oxygen is substantially unhindered by the elongated one Wells can get to the bottom of the pieces of meat. Consequently is ensured in this embodiment of the trays that the pieces of meat 29 on all sides for the existing in the interior of the housing 1 Oxygen are accessible and accordingly the oxygen unhindered can diffuse into the pieces of meat 29. An insertion of Storage costs are unnecessary in this case. Typical values for the height of the For example, zig-zag shaped profiles can be about 10mm and for the Distances between two adjacent bearing edges approx. 8 to Be 10mm. If the housing 1 is not lying as shown in Fig. 1, but standing upright, so instead of the trays from above be inserted into the housing insert baskets provided with perforated plates are provided in the shelf.

An der Unterseite des Trägergestells 23 ist eine Vielzahl von Rollen 31 vorgesehen, über die das Trägergestell 23 auf dem Untergestell 24 verschiebbar ist.At the bottom of the support frame 23, a plurality of rollers 31 is provided, about the support frame 23 on the base 24 slidably is.

Beim Heranschieben des Hubwagens 25 mit dem darauf befindlichen Trägergestell 23 und dem Untergestell 24 an das Gehäuse 1 bei geöffneter Gehäusetür 3 wird das an der Vorderseite des Untergestells 24 angeordnete Andockgegenstück 22 soweit in die Öffnung 2 hineingeschoben, bis es den im Öffnungsbereich vorgesehenen Andockabschnitt 21 übergreift. Anschließend werden das Trägergestell 23 und das Untergestell 24 über den Hubwagen 25 abgesenkt, bis die Füße des Untergestells 24 auf dem Boden aufsetzen. Dabei wird der Andockabschnitt 21 von dem Andockgegenstück 22 hintergriffen, so daß das Untergestell 24 mit dem Gehäuse 1 verkoppelt ist.When pushing the lift truck 25 with the support frame thereon 23 and the base 24 to the housing 1 when open Housing door 3, which is arranged on the front side of the undercarriage 24 Andockgegenstück 22 so far pushed into the opening 2, to it overlaps the docking section 21 provided in the opening area. Subsequently, the support frame 23 and the base 24 via the lift truck 25 lowered until the feet of the undercarriage 24 on the Put on the floor. At this time, the docking portion 21 becomes the docking counterpart 22 engaged behind, so that the base frame 24 with the housing. 1 is coupled.

Die Höhe des Untergestells 24 ist so gewählt, daß nach Absetzen des Untergestells 24 die Rollen 31 des Trägergestells 23 in Höhe der im Inneren des Gehäuses 1 seitlich angebrachten Führungsschienen 20 zu liegen kommen, so daß das Trägergestell 23 von dem Untergestell 24 herab und auf den Führungsschienen 20 in das Innere des Gehäuses 1 geschoben werden kann.The height of the undercarriage 24 is chosen so that after discontinuation of the undercarriage 24, the rollers 31 of the support frame 23 in the amount of the inside of the housing 1 laterally mounted guide rails 20 to lie come so that the support frame 23 from the base 24 down and pushed on the guide rails 20 in the interior of the housing 1 can be.

Die Ventile 4 und 6 sind jeweils bevorzugt als steuerbare Magnetventile ausgebildet, die zum jeweils einen veränderbaren Öffnungsquerschnitt besitzen und zum anderen zum Sperren der Sauerstoffzu- oder -abfuhr jeweils vollständig verschließbar sind. Die Ventile 5 und 7 können hingegen als einfach Absperrventile ausgebildet sein. An dem Ventil 5 ist eine bogenförmig nach unten gekrümmte Rohrleitung 33 angeschlossen, durch die verhindert wird, daß Wasser oder Schmutz durch das Ventil 5 in das Innere des Gehäuses eindringen können. Im Inneren des Gehäuses 1 ist ein gestrichelt angedeuteter Druckmesser 34 zur Messung des Innendrucks vorgesehen.The valves 4 and 6 are each preferred as controllable solenoid valves formed, each having a variable opening cross-section and on the other hand to block the oxygen supply or removal respectively are completely lockable. The valves 5 and 7, however, can be designed as simple shut-off valves. On the valve 5 is an arcuate downwardly curved pipe 33 connected by which prevents water or dirt from entering through the valve 5 Inside of the housing can penetrate. Inside the housing 1 is a dashed line indicated pressure gauge 34 for measuring the internal pressure intended.

Im folgenden wird das erfindungsgemäße Verfahren anhand der in den Figuren dargestellten Vorrichtung näher beschrieben: In the following, the inventive method with reference to the in Figures illustrated device described in more detail:

Die zu behandelnden Fleischstücke 29 werden auf die Ablageroste 28 bzw. die Ablageschalen 26, 26' gelegt, so daß jedes der Fleischstücke 29 allseitig von der das Fleischstück 29 umgebenden Gasatmosphäre erreichbar ist. Die Ablageroste 28 werden in die Ablageschalen 26, 26' eingesetzt und innerhalb des Trägergestells 23 zusammen mit dem Untergestell 24 über den Hubwagen 25 an die geöffnete Tür 3 des Gehäuses 1 herangefahren. Anschließend wird das Trägergestell 23 zusammen mit dem Untergestell 24 über den Hubwagen 25 abgesenkt, so daß das Untergestell 24 über den Andockabschnitt 21 und das Andockgegenstück 22 mit dem Gehäuse 1 unverschiebbar verkoppelt ist.The meat pieces 29 to be treated are placed on the shelf brackets 28 and the trays 26, 26 'placed so that each of the pieces of meat 29 on all sides reached by the meat piece 29 surrounding gas atmosphere is. The Ablageroste 28 are inserted into the trays 26, 26 'and within the support frame 23 together with the base frame 24 via the lift truck 25 moved up to the open door 3 of the housing 1. Subsequently, the support frame 23 together with the base 24 lowered over the truck 25, so that the base 24 via the docking section 21 and the docking counterpart 22 with the housing 1 is immovably coupled.

Das Trägergestell 23 wird von dem Untergestell 24 auf die Führungsschienen 20 und entlang dieser in das Innere des Gehäuses 1 verschoben. Auf diese Weise können beispielsweise bis zu sechs Trägergestelle 23 hintereinander in das Gehäuse 1 verschoben werden, so daß bei beispielsweise 61 Ablageschalen pro Trägergestell bis zu 366 Ablageschalen in das Gehäuse 1 eingeschoben werden können.The support frame 23 is from the base 24 on the guide rails 20 and moved along this in the interior of the housing 1. In this way, for example, up to six support racks 23 in a row be moved into the housing 1, so that, for example 61 storage trays per rack up to 366 storage trays in the Housing 1 can be inserted.

Nachdem alle Trägergestelle 23 in das Gehäuse 1 eingeschoben sind, wird die Gehäusetür 3 geschlossen und beispielsweise über einen Bajonettverschluß gas- und druckdicht verriegelt.After all support racks 23 are inserted into the housing 1, is the housing door 3 closed and, for example, a bayonet lock gas- and pressure tight locked.

In diesem Anfangszustand sind die Magnetventile 4, 5, 6 und 7 geschlossen. In this initial state, the solenoid valves 4, 5, 6 and 7 are closed.

Anschließend wird der Innenraum des Gehäuses 1 durch die Evakuierungspumpe 8 so lange evakuiert, bis der gewünschte Unterdruck innerhalb des Gehäuses 1 erreicht wird.Subsequently, the interior of the housing 1 by the evacuation pump 8 evacuated until the desired negative pressure within of the housing 1 is achieved.

Nach Beendigung der Evakuierung des Gehäuseinnenraums wird das Magnetventil 4 geöffnet, so daß der unter Überdruck stehende Sauerstoff aus dem Sauerstofftank 14 über die Rohrleitung 13 zu dem Verdampfer 12 fließen kann. Der in flüssiger Form in dem Sauerstofftank 14 gespeicherte Sauerstoff wird in dem Verdampfer 12 in seinen gasförmigen Zustand umgewandelt, so daß er über die Rohrleitung 11 und das Zuführventil 4 in den Innenraum des Gehäuses 1 strömen kann.After completion of the evacuation of the housing interior, the solenoid valve 4 open, so that the oxygen under pressure from the oxygen tank 14 via the pipe 13 to the evaporator 12th can flow. The stored in liquid form in the oxygen tank 14 Oxygen is converted to gaseous state in the evaporator 12, so that it passes through the pipeline 11 and the feed valve 4 in can flow the interior of the housing 1.

Grundsätzlich ist es auch möglich, den Sauerstoff ohne vorherige Evakuierung in das Gehäuseinnere einzuführen. In diesem Fall kann die Evakuierungspumpe 8 entweder vollständig entfallen oder nur bei der weiter unten beschriebenen Abführung des Restsauerstoffs aus dem Gehäuseinneren verwendet werden.Basically it is also possible to use the oxygen without prior evacuation into the housing interior. In this case, the evacuation pump 8 either completely eliminated or only at the next below described removal of the residual oxygen from the housing interior be used.

Bei der Zuführung von Sauerstoff aus dem Sauerstofftank 14 wird das Magnetventil 4 so gesteuert, daß eine vorgegebene Einströmgeschwindigkeit des Sauerstoffs in das Innere des Gehäuses 1 nicht überschritten wird.When supplying oxygen from the oxygen tank 14 is the Solenoid valve 4 controlled so that a predetermined inflow of the oxygen in the interior of the housing 1 is not exceeded becomes.

Die Zuführung des Sauerstoffs wird dabei durch Steuerung des Magnetventils 4 geregelt. An dem Magnetventil 4 liegt eine durch die elektronische Steuereinheit 9 geregelte Steuerspannung an, durch die der Öffnungsquerschnitt des Magnetventils 4 regelbar ist. Durch stufenweises Erhöhen der Steuerspannung beispielsweise ausgehend von 0,5 Volt jeweils um einen Wert von beispielsweise 0,2 Volt wird ein lineares Ansteigen des in dem Gehäuse vorhandenem Sauerstoffdrucks erreicht, wodurch ein Gefrieren der Fleischstücke 29 durch zu schnell einströmenden Sauerstoff verhindert wird.The supply of oxygen is thereby controlled by the solenoid valve 4 regulated. At the solenoid valve 4 is a through the electronic Control unit 9 controlled control voltage through which the opening cross-section of the solenoid valve 4 is adjustable. By gradual Increase the control voltage, for example, starting from 0.5 volts each for example, a value of 0.2 volts will increase linearly achieved in the housing existing oxygen pressure, whereby a freezing of the pieces of meat 29 by inflowing too fast Oxygen is prevented.

Der im Inneren des Gehäuses 1 ansteigende Druck wird durch den Druckmesser 34 gemessen und an die elektronische Steuereinheit 9 weitergeleitet. Nachdem der gewünschte Innendruck von beispielsweise ca. 15 bar erreicht ist, wird das Magnetventil 4 durch die elektronische Steuereinheit 9 geschlossen, so daß das Gehäuse 1 gegenüber der Umgebung luftdicht abgeschlossen ist. In diesem Zustand beträgt der Reinheitsgrad des in dem Gehäuse 1 befindlichen Sauerstoffgases bevorzugt über 93%.The rising in the interior of the housing 1 pressure is through the Pressure gauge 34 is measured and forwarded to the electronic control unit 9. After the desired internal pressure of, for example, about 15 bar is reached, the solenoid valve 4 by the electronic control unit 9 closed, so that the housing 1 with respect to the environment airtight is completed. In this state, the degree of purity is of the oxygen gas in the housing 1 is preferably over 93%.

Die hochreine Sauerstoffatmosphäre wirkt unter dem hohen Druck auf die Fleischstücke 29 ein und durchdringt diese aufgrund des hohen Druckes vollständig bis in ihren Kern. Dabei wird das in den Zellen der Fleischstücke 29 befindliche Kohlendioxid durch den Sauerstoff verdrängt, so daß nach ca. 8 bis 12 Stunden Lagerzeit alle Zellen der Fleischstücke 29 mit Sauerstoff angefüllt sind.The high-purity oxygen atmosphere acts under the high pressure on the Meat pieces 29 and penetrates them due to the high pressure completely to the core. It does so in the cells of the pieces of meat 29 carbon dioxide displaced by the oxygen, so that after about 8 to 12 hours storage time all cells of the meat pieces 29 filled with oxygen.

Nach dieser Lagerzeit wird das Magnetventil 6 durch die elektrische Steuereinheit 9 angesteuert, wobei auch hier eine Erhöhung der an dem Magnetventil 6 anliegenden Steuerspannung durch die elektrische Steuereinheit 9 zu einer Vergrößerung des wirksamen Strömungsquerschnitts des Magnetventils 6 führt. Die Steuerspannung wird wiederum beispielsweise ausgehend von einem Anfangswert von 0,5 Volt in Schritten von beispielsweise ca. 0,2 Volt erhöht, wodurch ein im wesentlichen linearer Druckabbau erfolgt. Die Steuerspannung wird dabei in solchen Zeitabständen erhöht, daß ca. alle 16 Minuten der in dem Gehäuse 1 vorhandene Innendruck um 1 bar abgebaut wird.After this storage time, the solenoid valve 6 by the electric control unit 9 driven, whereby also here an increase in the solenoid valve 6 applied control voltage through the electrical control unit 9 to an enlargement of the effective flow cross-section of the solenoid valve 6 leads. The control voltage is again, for example starting from an initial value of 0.5 volts in steps of For example, increases about 0.2 volts, creating a substantially linear Pressure reduction takes place. The control voltage is at such intervals increases that about every 16 minutes of existing in the housing 1 Internal pressure is reduced by 1 bar.

Wenn nach ca. 3 Stunden der Innendruck auf 0,7 bar abgefallen ist, wird das Magnetventil 6 vollständig geöffnet, so daß der in dem Gehäuse 1 noch vorhandene restliche Überdruck vollständig abgebaut wird. Zur schnelleren vollständigen Entleerung des Gehäuses 1 kann zusätzlich das Magnetventil 7 geöffnet werden, das einen besonders großen Öffnungsquerschnitt besitzt.If after about 3 hours, the internal pressure has dropped to 0.7 bar, is the solenoid valve 6 is fully open, so that in the housing. 1 remaining residual pressure is completely reduced. to faster complete emptying of the housing 1 can additionally the Solenoid valve 7 are opened, which has a particularly large opening cross-section has.

Da auch nach diesem Druckabbau die in dem Gehäuse 1 vorhandene Atmosphäre praktisch aus reinem Sauerstoff besteht, wird vor Öffnen der Gehäusetür 3 die hochkonzentrierte Sauerstoffatmosphäre aus dem Gehäuse 1 über die Evakuierungspumpe 8 abgezogen. Dazu wird im zyklischen Wechsel die Evakuierungspumpe 8 betätigt und das Magnetventil 5 geöffnet, so daß durch den jeweils im Inneren des Gehäuses 1 erzeugten Unterdruck, der beispielsweise 50 mbar unterhalb des Umgebungsdrucks liegt, Umgebungsatmosphäre über das Ventil 5 in das Gehäuse 1 eingesogen wird. Nach beispielsweise 20 Minuten zyklischen Wechsels ist der reine Sauerstoff praktisch vollständig aus dem Gehäuseinneren abgezogen, so daß das im Inneren des Gehäuses 1 vorhanden Gasgemisch der Umgebungsatmosphäre entspricht und die Gehäusetür 3 gefahrlos geöffnet werden kann.Since even after this pressure reduction existing in the housing 1 atmosphere practically consists of pure oxygen, before opening the Housing door 3, the highly concentrated oxygen atmosphere from the housing 1 withdrawn via the evacuation pump 8. This is in cyclical Change the evacuation pump 8 is actuated and the solenoid valve. 5 open, so that generated by the respective inside of the housing 1 Underpressure, for example, 50 mbar below ambient pressure is, ambient atmosphere sucked through the valve 5 in the housing 1 becomes. After, for example, 20 minutes cyclic change is the pure Oxygen practically completely withdrawn from the housing interior, so that the gas mixture present in the interior of the housing 1 of the ambient atmosphere corresponds and the housing door 3 safely opened can be.

Nach Öffnen der Gehäusetür 3 können die behandelten Fleischstücke 29 aus dem Gehäuse 1 entnommen werden. After opening the housing door 3, the treated pieces of meat 29 are removed from the housing 1.

Es ist grundsätzlich auch möglich, das Ventil 5 während des Betriebs der Evakuierungspumpe 8 offen zu lassen, so daß kontinuierlich Umgebungsatmosphäre in das Gehäuseinnere eingeführt wird. Weiterhin können die Ventile 4 und 6 auch zusammengefaßt als ein einziges, steuerbares Ventil ausgebildet sein. In diesem Fall kann sowohl die Zuführung als auch die Abführung des Sauerstoffs über ein einziges, an dem Gehäuse vorgesehenes Ventil erfolgen. Die Rohrleitungen 11 und 16 müssen in diesem Fall beispielsweise über eine T-Verbindung und separate Absperrventile mit dem Ventil verbunden sein. Ebenso können die Ventile 5 und 7 als ein einziges Ventil ausgebildet sein.It is also possible in principle, the valve 5 during operation of the Evacuation pump 8 to leave open, so that continuously ambient atmosphere is inserted into the housing interior. Furthermore, the Valves 4 and 6 also summarized as a single, controllable valve be educated. In this case, both the feeder and the Dissipation of the oxygen over a single, provided on the housing Valve done. The pipes 11 and 16 need in this case For example, via a T-connection and separate shut-off valves with be connected to the valve. Likewise, the valves 5 and 7 as a be formed single valve.

Durch die Sauerstoffbehandlung, bei der die Fleischstücke 29 bis in ihren Kern mit Sauerstoff durchdrungen wurden, besitzen die Fleischstücke 29 eine intensive rote Fleischfarbe, die sich auch im freien Zustand in der Umgebungsatmosphäre über einen Zeitraum von 4 bis 5 Tagen erhält. Dabei ist es auch möglich, das behandelte Frischfleisch nach Beendigung der Behandlung in übliche Vakuumverpackungen einzuschweißen und anschließend einzufrieren bzw. zunächst einzufrieren und anschließend in Vakuumverpackungen zu verschweißen. Während unbehandeltes Fleisch beim Einfrieren üblicherweise eine braune Färbung annimmt, behält das erfindungsgemäß behandelte Fleisch seine intensive rote Farbe auch im eingefrorenen Zustand bei, so daß auch in diesem Fall der optische frische Eindruck des behandelten Frischfleisches gegenüber unbehandeltem Fleisch deutlich verbessert werden kann.By the oxygen treatment, in which the pieces of meat 29 up in their Core were permeated with oxygen, the pieces of meat have 29 an intense red flesh color, which is also in the free state in the Ambient atmosphere over a period of 4 to 5 days receives. It is also possible, the treated fresh meat after completion to weld the treatment in conventional vacuum packaging and then freeze or freeze first and then in Weld vacuum packaging. While untreated meat when freezing usually takes a brown color, that retains Meat treated according to the invention also has its intense red color Frozen state, so that in this case, the fresh optical Impression of treated fresh meat versus untreated Meat can be significantly improved.

Claims (17)

  1. A method for the treatment of fresh meat, in particular for preserving fresh beef, pork, veal, lamb, game, poultry, horsemeat, fish, raw sausage and ham, in which the fresh meat is stored for a presettable time at a pressure above atmospheric pressure in a chamber capable of being sealed in an air-tight manner after supply of oxygen in an atmosphere substantially consisting of oxygen,
    characterized in that,
    on the supply of the oxygen, its temperature is selected and the feed rate is set or controlled to be so low that the fresh meat does not freeze;
    in that the pressure during the storage is selected to be so high and the storage time so long that the fresh meat is completely permeated by oxygen; and
    in that, on the removal of the oxygen, the removal rate is set or controlled to be so low that, firstly, the fresh meat does not freeze and, secondly, the oxygen permeating the treated fresh meat is removed from the fresh meat without bubble formation.
  2. A method in accordance with claim 1, characterized in that, during the storage, no supply and removal of oxygen takes place; and/ or in that the fresh meat is treated in cut pieces, in particular in consumer portions; and/or in that, on supply of the oxygen, the pressure present within the sealed-off chamber is measured and, after reaching a preset maximum pressure, the oxygen supply is terminated.
  3. A method in accordance with any one of the preceding claims, characterized in that the oxygen atmosphere in the sealed-off chamber is brought to a pressure of approximately 10 to 20 bar, in particular approximately 13 to 17 bar, preferably approximately 15 bar, and is maintained during the storage time; and/or in that, on supply of the oxygen, the pressure is increased in a substantially linear manner, in particular continuously or in a plurality of steps, preferably between 10 and 20, in particular in approximately 15 steps; and/or in that the oxygen is supplied within approximately 45 minutes to 4 hours, in particular within approximately 1 to 3 hours, preferably within 1 to 2 hours, in particular continuously.
  4. A method in accordance with any one of the preceding claims, characterized in that, in a chamber having a volume of approximately 100 liters, a maximum of approximately 70 liters of oxygen per minute, in particular a maximum of approximately 30 to 60 liters of oxygen per minute, or less, is supplied; and/or in that, in the case of a chamber having a volume of approximately 15,000 liters, a maximum of approximately 2500 liters of oxygen per minute is supplied, advantageously a maximum of approximately 1400 liters of oxygen per minute, in particular a maximum of approximately 1200 liters of oxygen per minute or less.
  5. A method in accordance with any one of the preceding claims, characterized in that the storage time is selected to be approximately 5 to 15 hours, in particular approximately 7 to 12 hours, preferably approximately 8 to 10 hours; and/or in that the storage time in the case of meat stored in advance is selected to be shorter than in the case of freshly slaughtered meat.
  6. A method in accordance with any one of the preceding claims, characterized in that, on removal of the oxygen, the pressure is decreased substantially linearly, in particularly continuously, or in a plurality of steps, preferably between 10 and 20, in particular in approximately 20, steps; and/or in that, on removal of the oxygen, substantially the same time, in particular approximately 8 to 20 minutes, preferably approximately 13 to 16 minutes, is provided per bar of pressure decrease.
  7. A method in accordance with any one of the preceding claims, characterized in that, after reaching a preset minimum pressure of preferably between approximately 0.5 and 1.2 bar, in particular approximately 0.7 bar, this pressure is reduced at a higher gradient.
  8. A method in accordance with any one of the preceding claims, characterized in that the oxygen is removed within approximately 1 to 4 hours, in particular within approximately 3 hours; and/or in that the supply and/or removal of the oxygen is carried out via a controllable inlet or outlet valve.
  9. A method in accordance with claim 7 and claim 8, characterized in that, after reaching the minimum pressure, the outlet valve is substantially completely opened and/or a further outlet valve having a large opening cross-section is opened.
  10. A method in accordance with any one of the preceding claims, characterized in that the oxygen is supplied to the closed chamber without prior removal of the gas mixture corresponding to the ambient atmosphere; or in that, prior to supply of the oxygen, the gas mixture corresponding to the ambient atmosphere present in the closed chamber is removed up to the generation of a preset underpressure.
  11. A method in accordance with any one of the preceding claims, characterized in that the oxygen supplied has a degree of purity of at least 50%, in particular at least 90%, preferably at least 95%; and/or in that the oxygen atmosphere during the storage has a degree of purity of at least 50%, in particular at least 90%, preferably at least 95%.
  12. A method in accordance with any one of the preceding claims, characterized in that the fresh meat is introduced into the sealable chamber in the chilled state, in particular at a temperature in the range from approximately 0°C to 3°C and in that the temperature in the sealed chamber is preferably maintained during the storage in a range of approximately -5° to +3°C.
  13. An apparatus for carrying out the method in accordance with any one of the preceding claims,
    characterized by
    a housing (1) in which there are provided: an opening (2) which can be sealed in an air-tight manner for introducing/ removing the fresh meat (29) on a carrier rack (23), an inlet opening (10) which can be connected to at least one oxygen supply (14, 12) and in particular opens at the top side and at least one removal opening (15) which is in particular arranged on the top side and ensures a defined outflow from the interior of the housing (1),
    as well as by an electronic control unit via which, firstly, the temperature of the oxygen supplied via the inlet opening can be selected and whose supply speed can be set or controlled to be so low that the fresh meat does not freeze and, secondly, the removal rate of the oxygen which can be removed via the removal opening is set or controlled to be so low that, firstly, the fresh meat located inside the housing does not freeze and, secondly, the oxygen permeating the treated fresh meat is removable from the fresh meat without bubble formation.
  14. An apparatus in accordance with claim 13, characterized in that a controllable supply valve, in particular a solenoid valve (4), is provided at the inlet opening (10) for supplying oxygen, via which valve the oxygen supply quantity per unit time and/or the speed of supply can be controlled; and/or in that a controllable removal valve, in particular a solenoid valve (6), is provided at the removal opening (15) for removing the high-pressure oxygen atmosphere, via which the oxygen removal quantity per unit time and/ or the speed of removal can be controlled.
  15. An apparatus in accordance with any one of claims 13 or 14, characterized in that the opening cross-section of the supply valve (4) and/or of the removal valve (6) can be controlled via the electronic control unit (9); and/or in that the housing (1) is rectangular or cylindrical, with the opening (2) for introducing/ removing the fresh meat (29) being provided in each case in the end faces of the housing (1).
  16. An apparatus in accordance with any one of the claims 13 to 15, characterized in that a bayonet closure is provided for the air-tight and pressure-tight sealing of the housing door (3); and/or in that a bayonet closure is provided for the air-tight and pressure-tight sealing of the opening (2) by the housing door (3); and/or in that the oxygen is supplied via an oxygen distribution apparatus disposed within or outside the housing (1), which distribution apparatus consists in particular of tube elements arranged in a star shape, i.e. radially projecting.
  17. An apparatus in accordance with any one of the claims 13 to 16, characterized in that the housing (1) has an evacuation opening (32), preferably disposed on the top, for removing the gas mixture corresponding to the ambient atmosphere; and/or in that an oxygen tank (14) disposed outside the housing (1) is provided to store oxygen, said tank being connected to the inlet opening (10) in particular via an oxygen vaporizer (12) and via a pipe (11, 13) which can be closed by means of the solenoid valve (4).
EP98948951A 1997-09-10 1998-09-10 Method and device for processing fresh meat Expired - Lifetime EP1014800B1 (en)

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DE19739789 1997-09-10
DE19739789A DE19739789A1 (en) 1997-09-10 1997-09-10 Process and device for treating fresh meat
PCT/EP1998/005765 WO1999012428A1 (en) 1997-09-10 1998-09-10 Method and device for processing fresh meat

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EP (1) EP1014800B1 (en)
JP (1) JP2001515703A (en)
AR (1) AR009905A1 (en)
AT (1) ATE297124T1 (en)
AU (1) AU758595B2 (en)
BR (1) BR9812190A (en)
CA (1) CA2343819C (en)
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CA2343819C (en) 2007-11-20
BR9812190A (en) 2000-07-18
EP1014800A1 (en) 2000-07-05
US6716464B1 (en) 2004-04-06
ES2244085T3 (en) 2005-12-01
AU758595B2 (en) 2003-03-27
AU9539398A (en) 1999-03-29
DE59812855D1 (en) 2005-07-14
WO1999012428A1 (en) 1999-03-18
AR009905A1 (en) 2000-05-03
DE19739789A1 (en) 1999-03-11
JP2001515703A (en) 2001-09-25
CA2343819A1 (en) 1999-03-18
ATE297124T1 (en) 2005-06-15

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